More than 100 recipes that paint a rich, varied picture of the true history of African American cooking—from a James Beard Award–winning food writer

NAMED ONE OF FALL'S BEST COOKBOOKS BY The New York Times • Bon Appétit • Eater • Food & Wine • Kitchn • Chowhound

Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?

In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
to middle- and upper-class writers and...